Crust
*Arrowroot biscuits x 250gram packet
*Unsalted butter, melted x 150 grams
Filling
*Ricotta x 200 grams
*Sweetened condensed milk x 2/3 cup
*Eggs x 3, separated
*Lime zest x 2 teaspoon’s
*Fresh lime juice from 3 limes (around 1/3 cup)
-Very lightly grease a tart (with a loose, removable base, around 25cm diameter) – with butter or cooking spray. You can use one tin or smaller tins for individual serves.
-Crush biscuits in a processor or even a ‘bullet’ style blender. The finer the crumb, the firmer your base will be.
-Put crumbs in a bowl and add melted butter, mix well and then press into your prepared tin. Refrigerate biscuit base while you prepare the filling.
-For filling, mix/process together ricotta, egg yolks, lime zest, lime juice and condensed milk.
-In a separate bowl, beat egg whites until firm peaks form, then gently fold into filling mixture, in two batches.
-Pour filling over biscuit base and bake for 20 minutes in a 180 Celsius oven or 170 for fan forced.
-Remove from oven, cool, then refrigerate at least 4 hours until firm.
Serve with a dollop of vanilla icecream or whipped cream.
